Steve Wertz wrote:

I'm reading a book by Corrine Trang, and she mentions that the
vietnamese deep-fry hard-boiled eggs until they're "golden crisp" on
the outside (and sometimes servd with a brasied pork hock/shank dish).

This idea is intriguing. Has anybody actually deep-fried an egg? And
can they really turn out crispy?

Tastewise, I'm not sure what to expect. I'm thinking dry, burnt egg.
But I just may try it next time I boot-up the oil.


As I said in a previous post, I saw deep pried eggs just a few weeks ago
and had a taste. They don't have to be overcooked to be deep fried. Have
you never tried deep fried ice cream? It comes out of the deep fryer with
a nice crisp coating, but the inside is still frozen.